Lentils are used in inexpensive and nutritious soups from India to Europe to South America. This robust soup requires only a few steps to prepare, and can also be spooned over vegetables, pasta, rice, even seafood. Thick, flavorful and earthy, this soup is loaded with carrot’s sight-healing beta-carotene.
*Choose organic produce whenever possible*
- 1 teaspoon extra-virgin olive oil
- ½ cup chopped white onions
- 1 tablespoon tomato paste
- 1 tablespoon minced garlic
- 1 large carrot, peeled and thinly sliced
- 1 cup dried red or green lentils
- 1 quart low-sodium vegetable stock
- ½ teaspoon salt
Heat the olive oil in a stockpot over medium-high heat. Add the onions and sauté until they are translucent, about 7 minutes. Add the tomato paste, garlic, carrot, lentils, vegetable stock and salt. Cook for 30 minutes, or until the lentils and carrots are tender. Adjust seasonings and serve from the pot. Serves 4.
© 2010 by Stephen Sinatra, MD, Jim Punkre and Rebecca Bent. All rights reserved. Reprinted with permission from Bottom Line Books.